- 2c white vinegar
- 1/2c apple cider vinegar
- 1/2c sugar
- 1/4t Penzey's Black and Red spice
- ~ (cayenne + black pepper)
- 1t-1Tdry dill
- 2c water
- 7 mini English cucumbers
- 3 sm.-med. carrots
- 4 green onions
- 5 big cloves of garlic
- 1/2-1 sm. head of purple cabbage
Once everything is combined, bring back to a simmer, then turn off the heat, cover the pan and let stand on the stove overnight. After 6-8 hours, try a cucumber. If it's too vinegary, add more water then transfer everything to a covered jar and refrigerate. This should keep well for a couple weeks. . .Lin
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